Author
Topic: how to make a crust that's not too chewy (Read 2370 times)

I am a total novice regarding pizza crusts and I hardly know the difference between the main types of crusts. That doesn't really matter though, because I'm trying to figure out one specific issue. The fact is I have weak muscles and often have some difficulty chewing a typical pizza crust. So I'm trying to find a recipe for a really crispy crust that will not have too much of a chewy texture. It seems like I have tried some thin crusts that seem to have the right texture, at least at first. When it's hot it's fine, but as it cools down it often seems to lose its crispiness, or becomes much chewier. I may have to go with some kind of alternative crust that is not made with a wheat flour-based dough. But I still want something that is somewhat like a typical crust. It would also help if I knew something more about the science behind making a crust.

In my experience and that of the "experts" a softer flour cooked at high heat will accomplish nice color,( the heat), and a softer texture, because of the length of time the dough is cooked, (short). If you like you can look at the process and pics of some beautiful pies here: BEWARE, you may get hooked on reading this,